Corn and Crab Meat Soup recipe
information
Surprisingly, this soup originated in the United States, but it has since been introduced into mainstream Chinese cookery. It is important that you make sure you use creamed sweetcorn in the recipe to achieve exactly the right consistency.
ingredients
115 g (4 oz) crab meat or chicken
breast fillet
2.5 ml (1/2 tsp) finely chopped root ginger 2 egg whites 30 ml (2 tbsp) milk 15 ml (1 tbsp) cornflour paste 600 ml (1 pint) 2 1/2 cups stock 225 g (8 oz) can creamed sweetcorn salt and ground black pepper finely chopped spring onions,
to garnish
breast fillet
2.5 ml (1/2 tsp) finely chopped root ginger 2 egg whites 30 ml (2 tbsp) milk 15 ml (1 tbsp) cornflour paste 600 ml (1 pint) 2 1/2 cups stock 225 g (8 oz) can creamed sweetcorn salt and ground black pepper finely chopped spring onions,
to garnish
method
1. Flake the crab meat roughly with Jchopsticks or chop the chicken breast. Mix the crab meat or chicken with the chopped root ginger.
2. Beat the egg whites until frothy, add the milk and cornflour paste and beat again until smooth. Blend with the crab meat or chicken breast.
3. Bring the stock to the boil in a wok. Add the creamed sweetcorn and bring back to the boil once more.
4. Stir in the crab meat or chicken breast and egg-white mixture, adjust the seasoning and simmer gently until cooked. Serve garnished with finely chopped spring onions.
2. Beat the egg whites until frothy, add the milk and cornflour paste and beat again until smooth. Blend with the crab meat or chicken breast.
3. Bring the stock to the boil in a wok. Add the creamed sweetcorn and bring back to the boil once more.
4. Stir in the crab meat or chicken breast and egg-white mixture, adjust the seasoning and simmer gently until cooked. Serve garnished with finely chopped spring onions.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
